A Simple Mayonnaise, Easily Made

Put in a very cold bowl, the yolks of two fresh eggs, beat them, and stir in half a teaspoonful of salt, a dash of pepper, two tablespoonfuls each of vinegar and lemon juice. After mixing well, add half a cup of olive oil, a teaspoonful at a time, stirring all the time. Adding the acid first does away with the danger of curdling. Omitting the salt until the very last minute is also a sure preventive of curdling.

A Vegetable Salad For The Vegetarian A Cheese And Jelly Salad For A Relish

A Vegetable Salad For The Vegetarian A Cheese And Jelly Salad For A Relish.

Should a mayonnaise dressing curdle, drop a piece of ice in the dressing, but take it out almost immediately. The stiffly beaten white of an egg will make the dressing smooth again. Another yolk of an egg beaten in is a sure remedy.

Mayonnaise (1)

Mix one teaspoonful each of dry mustard and powdered sugar, a half teaspoonful of salt, one quarter of a saltspoon of cayenne in a bowl; set in a dish of chopped ice to keep the dressing cold. Add the yolks of two eggs and stir well, until the yolks are smooth; add slowly the olive oil, a few drops at a time, stirring all the while. When the dressing is thick, thin it with a little lemon juice, then add oil and lemon juice alternately till you have used one pint of olive oil, and two tablespoonfuls of lemon juice; and lastly two tablespoonfuls of vinegar. The oil should thicken the eggs almost immediately; the mixture should be thick enough to take up in a ball on the spoon before adding the vinegar. You will find it easier if you put the oil in a pitcher, holding the pitcher in one hand and stirring with the other. This dressing cannot be hurried, but do not stop to rest. When it is ready to serve, add half a cupful of whipped cream if you wish.

Mayonnaise (2)

Hundreds of housewives labor under the delusion that mayonnaise dressing must be made drop by drop. On the contrary, it can be made very quickly as follows: Break one egg into four tablespoonfuls of salad oil, one of tarragon vinegar, half a teaspoonful of salt, and whip with an egg-beater. A thick mayonnaise is the instant result if the egg is fresh. Note in breaking that the yoke stands still and firm if you would have your mayonnaise the same. No order of mixing is necessary. Mustard, white pepper, paprika, cayenne, celery salt, etc., may be added if desired. This makes enough for six plates.

A Way To Improve Mayonnaise

In making mayonnaise with oil, try beating the white of one egg to a stiff froth and adding to it. It will prove delicious, and increase the quantity.

Cream Salad Dressing

Beat the juice of two oranges and two lemons with two whole eggs and half a cup of sugar and boil till clear. Whip one cupful of cream and stir thoroughly into the lukewarm mixture. Set away to cool before using.

Sour-Cream Salad Dressing (1)

One cup of sour cream, one tablespoonful each of sugar and lemon juice, half a teaspoonful of salt, half a saltspoon of white pepper. Mix well together, and it is ready to use.

Sour-Cream Salad Dressing (2)

Mix well one pint of thick sour cream (not milk), three tablespoonfuls of sugar, two of vinegar, one level tablespoon of salt, one saltspoon of paprika, and half a saltspoon of black pepper.

Sour-Cream Salad Dressing (3)

Make usual mayonnaise with the yolk of one egg (raw), one saltspoon each of paprika and mustard, and one cup of oil. Add the oil in small portions till the mixture thickens, then add two tablespoonfuls of lemon juice, and when ready to serve, stir in half a cup of sour cream.

Whipped-Cream Dressing

Whip stiffly half a pint or one cup of thick cream; add slowly two tablespoonfuls each of lime or lemon juice and horse-radish, half a teaspoonful of salt, and a dash of pepper. (This is excellent for fish salad.)

Boiled Salad Dressing (1)

Three eggs, one cup each of vinegar, milk or cream, one table-spoonful each of sugar, salt, mustard, and olive oil. Steam in double boiler, stirring occasionally, till like a thin custard. (This makes a large quantity and will keep well.)

Boiled Salad Dressing (2) - Very Simple

Two eggs well beaten, one teaspoonful each of sugar, salt, and mustard, two tablespoonfuls of vinegar, butter the size of an egg; cook in double boiler till quite thick; when taken from the fire thin by adding milk or cream.

French Dressing

Rub the bowl with garlic or an onion. Tear the lettuce (one head) into small pieces, pour over and stir into this three tablespoonfuls of salad oil; mix in salad spoon, one saltspoonful of salt sprinkled well with pepper, half a teaspoonful of sugar, and almost fill the spoon with lime or lemon juice (preferably lime, which gives a delicate flavor), or tarragon vinegar.